Diced ham

Diced ham is a versatile and tasty ingredient, made up of small pieces of cured or cooked ham, cut into uniform cubes. This format makes it easy to incorporate into a wide variety of recipes, from salads and stews to pizzas, omelets, and pasta dishes, adding a salty touch and a characteristic flavor highly valued in cooking.

Ham originates from the curing process of the hind leg of the pig, a traditional technique developed in several countries in Europe and Latin America, especially in Spain, where there are different designations such as serrano ham or Iberian ham. In Hispanic America, the ham is usually cooked, with variations in texture and flavor depending on the region.

Among the properties of diced ham, its high protein content and moderate fat content stand out, making it a good source of energy and a suitable complement for recipes that require an intense flavor and a firm texture. Furthermore, it contains minerals like iron and zinc, and B vitamins, which are necessary for the proper functioning of the body.

Regarding its synonyms in Spanish from Hispanic America, depending on the country, it is also called taquitos de jamón, jamón picado, or simply cubitos de jamón. These terms are equivalent and are commonly used in home and professional recipes to refer to ham cut into small cubes ready for cooking.